1 cup finely chopped red onion

2 cups seeded and finely chopped cucumber

1 cup seeded and finely diced green bell pepper

1 cup seeded and finely chopped red bell pepper

1 28-ounce can tomato puree

3 cloves freshly minced garlic

¼ cup rice wine vinegar

¼ fresh jalapeno pepper, minced

½ teaspoon freshly ground black pepper

¼ cup dry red wine or balsamic vinegar

¼ cup water

3 teaspoons fresh lime juice

3 tablespoons fresh lemon juice

1 cup finely chopped fresh cilantro


Combine all ingredients in a large container and chill for at least 20 minutes. This cold soup can be refrigerated in an airtight container for up to five days. Serve chilled.

Serves 8

(From The New Detox Diet by Daniella Chace, MS, CN and Elson M. Haas, MD, Celestial Arts, 2004)